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Roasted Garlic & Red Chile Dip

  • Writer: Southern Recipe Small Batch
    Southern Recipe Small Batch
  • May 22
  • 1 min read


Ingredients:

  • 1 head of Garlic​

  • 2 tablespoons Olive oil​

  • 1 cup jarred Roasted red peppers, drained​

  • 1 teaspoon Red pepper flakes (adjust to taste)​

  • ½ teaspoon Salt​

  • ½ cup Sour cream or Greek yogurt​


Directions:

  1. Preheat the oven to 375°F (190°C). Slice off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 40 minutes until soft. Let it cool, then squeeze out the roasted garlic cloves.​

  2. In a food processor or blender, combine the roasted garlic, roasted red peppers, remaining 1 tablespoon of olive oil, red pepper flakes, and salt. Blend until smooth.​

  3. Transfer the mixture to a bowl and stir in the sour cream or Greek yogurt until well combined.​

  4. Enjoy the dip with your choice of Southern Recipe Small Batch pork rinds.​

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